This recipe is my husband's, and oh how I love for him to make it! It is sort of a combination of two recipes, plus his own ideas, that turned out great! As soon as it hints at getting cooler, I start thinking about this stew. We do like a little more broth in it than stew usually has, but you can do it your way, on that. In case you don't know, this was once considered a hunter's stew, that would have consisted of rabbit, venison, and squirrel. These days, with a non-hunter, you get beef, chicken and pork. Picture from a friend & member Renee G.
1Place beef and pork in a 6 quart slow cooker. Sprinkle with onion salt, pepper, and red pepper. Toss, until evenly coated.
2Layer ingredients in slow cooker, on top of meat, in this order: carrots, onion, chicken, potatoes, green pepper, and stewed tomatoes with juice. Add chicken broth. Pour liquid from corn, into slow cooker; set corn aside. DO NOT STIR mixture in slow cooker.
3Cover, and cook on HIGH, for 3 hours, then, turn it down to LOW, for about 2 1/2 to 3 hrs., until beef, pork, and vegetables are tender. Be sure to check for doneness, when turning it to LOW, so you have an idea of its doneness. Check again periodically, so as not to overcook.
4When chicken seems done, remove chicken to a plate to cool, and stir in corn, lima beans, and okra, into mixture in slow cooker. Cook on HIGH for 30 minutes, or until heated through. Stir in V-8 juice, chili powder & garlic powder.
5Meanwhile, when chicken is cool enough to handle, remove chicken from bones, and cut into bite size pieces. Discard bones. Return chicken to mixture and heat through. Taste for adjusting seasoning. Add as needed. Makes 10-12 servings. Serve with garlic bread or cornbread.
6If you need more liquid later on, add more V-8 Juice, chicken broth, beef broth, or bouillon mixed in hot water or a combination of all or some & a little chili powder, onion powder & garlic powder.